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Showing posts from November, 2009

He-Man Brats

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“One of the delights of life is eating with friends,  second to that is talking about eating.   And, for an unsurpassed double whammy,  there is talking about eating while you are eating with friends.”  Laurie Colwin




The above quote was surely referring to brats, a huge people friendly food.  Brats were probably born for summer time and the grill but, if its fall, that means it’s football season and brat time!

 Just try this recipe and you’ll find they are just as good, if not better, prepared inside.  It’s bratwurst with a twist because of the mild sweet Spanish onions and cabbage that are simmered in beer and flavored with spices.  They are simmered until the beer reduces, caramelizing the onions and cabbage till it turns into a delicious golden sauce. And remember, the better the beer, the better the flavor.

He-Man Brats are definitely a hit at my house and ladies, I’m betting your man will love them also.  They are not usually consumed with wine or other pretentious drinks, they are mean…

Best Blueberry Pancakes

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Aren’t the flowers absolutely gorgeous?



Kathy, Matt’s girlfriend, made the fantastic arrangement and it includes my favorite colors and flowers:  roses, carnations, mums and the striking winterberry buds in different shades of red and gold, all surrounded at the base by cranberries.  Absolutely beautiful!!!  

Awaiting our family for breakfast, on the morning after Thanksgiving, were the flowers adorning the table spread with fluffy blueberry pancakes and maple syrup, crisp bacon, tasty sausage links and good hot coffee.  


This is a very easy recipe that makes great fluffy and light pancakes.  The addition of healthy blueberries makes them very flavorful and a nice breakfast treat.  They’d even make a fine supper.  Try them! 


Best Blueberry Pancakes
Ingredients:
2 cups flour ¼ c. sugar ½ t. baking soda 2 ¼ t. baking powder ½ t. salt 2 eggs 2 c. buttermilk ¼ c. butter, melted 1 c. blueberries, fresh or frozen
Method:

In a large mixing bowl, sift the flour, sugar, baking soda, baking powder and salt.�…

Thanksgiving Wishes from Our House to Yours!

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Ode to Thanksgiving
May your stuffing be tasty May your turkey be plump, May your potatoes and gravy Have nary a lump. May your yams be delicious And your pies take the prize, And may your Thanksgiving dinner Stay off your thighs!



Thanksgiving Day is the day to reflect on what we have to be thankful for and count our blessings; giving thanks to God.   I am thankful for life itself and the good health of my family members, allowing all of us to be together today, smiling and laughing. 
With the pies made, the turkey and goose in the oven and fragrant aromas starting to permeate through the house, it’s time to take a short break before the big feast.  A Bloody Mary is not an exotic drink, but one that will fill your need to relax.  
Spicy Bloody Mary
Ingredients:
24 ounces tomato juice 4 T. drained prepared horseradish, drained 6 ounces vodka 4-6 dashes hot sauce 4 dashes Worcestershire sauce ¼ t. celery salt ½ t. pepper 6 T. lemon juice Celery spears Large olives

Method:

Pour all of the above ingredients, ex…

Butternut Squash Gratin

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It is doubtful if the Pilgrim’s had potatoes on their Thanksgiving table but, they most likely did have squash that the Indians brought with them to the feast.


In fact, most of the food at their first Thanksgiving, being American foodstuff, was new to the Pilgrim’s.  The main meal was corn meal mush with nuts and fruit, probably deer and game birds, squash and pumpkin.  

"Squash, so American that its very name is Indian:  it is a shortening of the Narragansett 'askutashquash.'  As this means literally something that is eaten raw, we are entitled to believe that this was the way the Indians ate it."  - Eating in America, by Waverley Root and Richard de Rochemont

Did you like squash when you were a kid?  I do not remember ever eating squash as a child, maybe Mom did cook it occasionally but that doesn't mean I ate it.  


I probably changed when I ate a Squash Casserole somewhere and then learned to eat it baked with spices and Parmesan cheese and loved it. 

So now, Tha…

Sufferin’ Succotash

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Succotash is from the Narragansett Indian word ‘msikwatash’, meaning boiled corn kernels and that can’t begin to define this great tasting vegetable dish. 



It is a traditional Thanksgiving dish that Mom always served.  Consisting mainly of lima beans and corn, it's a simple plain dish.  Sometimes, she added a little milk or cream to the dish, and so do I.

Hopefully, Mel Blanc was a fan of succotash because he certainly helped make “Sufferin’ succotash” famous!   He was the voice for Looney Tunes’ Sylvester the Cat; you know --- the cat with the slobbery lisp.  The expression is said to be a euphemism of “Sufferin’ Savior.”  Daffy Duck was known to say “Sufferin’ Succotash” also a time or two.  Enjoy your succotash!
Simply Succotash
Ingredients:
1-10 oz. pkg. frozen baby lima beans
1 10 oz. pkg. frozen shoepeg corn 3 T. butter ½ t. salt ½ t. pepper 1/4 cup milk or cream, optional

Method:

In a large saucepan, bring water and lima beans to a boil.  Reduce heat, cover and simmer for 5 minutes.  
A…

Grandma’s Nut Bread

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English Walnut Tree
I adored my grandmother, Maude!  We lived on our farm outside of Columbus, Ohio until I was 11 and moved to Louisville, KY. In Pickerington, Ohio, Grandma and Grandpa lived on the farm across the road, just down a little ways from us.  I was on my bike every day pedaling to her house to see what was going on.  She never scolded me, was always kind and loving.  I could do no wrong in her eyes and I loved her dearly and tried to live up to her expectations. 
Grandma was a good seamstress, sewing a lot of my clothing when I was young.  She loved her family and friends and also loved doing crossword puzzles, a slice of bread soaked in a glass of milk, reading scripture, watching the Ruth Lyons 50/50 Club every week-day on TV,  peanut cluster candy, aprons, watching Midwestern Hayride on Saturday nights, playing the piano, clipping recipes, Pepsi Cola, doilies, the foods she canned, their big black cat, “Mugs,” and especially Elvis Presley.  But, I’m sure, most of all,…

Ultimate Thanksgiving Stuffing

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The First Thanksgiving Jean Louis Gerome Ferris
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it.  No Thanksgiving meal would be complete without a great stuffing.  It is definitely my favorite part of the dinner and we all have our favorite stuffing, for sure! 

A chef friend shared this recipe with me, and just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good!  It is the absolute best stuffing and my family loves it. It has honors as our family traditional stuffing.  By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing, distinctive from all others.




Stuffing is definitely the soul of Thanksgiving and this is by far the ultimate!  Just give it a try and it could be your traditional stuffing!

Ultimate Thanksgiving Stuffing
Ingredients:
1½ cups dried cherries, or golden raisins* 1½ cups orange liqueur (I use Triple Se…

Family Chili Feud: 2 Versions

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How do you like your chili ~
very hot or milder,  with pork or a little Jim Beam, 
with pasta or without?   Whichever way,  I’ve got a recipe for you!


Our tastes run a little mild compared to our older son's. We like chili that’s tangy and spicy.  Bubba likes HOT SPICY chili.   Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot!  It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.
I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it.  He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!
I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago.  It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili.  It makes a big difference in that there is a depth to …